Super Immunity Sneak Preview: Super Seed Oatmeal

Hi everyone! I hope you all had an amazing Labor Day Weekend. Sorry I’ve been so MIA lately. Between my oldest daughter’s pneumonia and my family and I taking a short road trip to Buffalo, New York for a wedding, blogging was no where in my days.

The wedding was lovely, the bride and groom so in love. It has been my first venture into standard American food in quite a long, long time. Food was pretty out of my control, but I know how to handle that. Find out who is in charge and ask them for all of the veggies on the menu and none of the other stuff! A lot of the food tasted to me the way I remember airline food tasting. Could it be that the food was that bad? Or is it just that my taste buds have changed so dramatically over the past two years?

White bread tastes remarkably similar to cardboard.

As usual, I did my best to remain Plant-strong, only indulging in the dessert. And it was really, really good dessert. There were no cardboard tasting red velvet cupcakes.

The other thing that has been keeping me so busy is making my way through a new book that I agreed to review. I was contacted by the kind people over at HarperCollinsPublishers and asked to review Dr. Fuhrman’s Super Immunity, which hits bookstores on September 20th. Read it and test recipes I figure, what could be more fun than that?

And I was right!

So before I present you with the full review (and I have to do that by September 26th), here’s a sneak preview of one of the recipes, tweaked a bit by me. Super Immunity does not have a lot of recipes, so I’m guessing that the recipes in the book are really special. If this recipe is any indication, we are in for a lot of great food. I give this oatmeal an A+! Positively addictive.

In a larger pot than you think you need (otherwise this will boil over), bring nut milk to a simmer. Add oats and stir. Simmer, covered, for about 20 minutes, checking on it and stirring every once in a while. (I don’t walk away from the pot for very long, I have a history of oatmeal messes.)

Meanwhile, as the oats are cooking, place all of the rest of the ingredients into a large bowl. When oats are ready, pour on top and fold well.

Divide into two bowls. Eat one now and refrigerate the other for tomorrow’s breakfast.

This recipe is so spectacular, I have already made it a second time. I have a feeling that I am going to be presenting you with a lot of sneak previews.

We decided around here to give up eating out. It's a disappointment and usually makes me sick for days. With that in mind, I can't even call it convenient anymore. Better to drink a large green smoothie on the way to an event and skip the chow.

Weddings, etc. are absolutely my biggest challenge. Once I have two drinks it seems all bets are off and I will eat everything in sight, cardboard included. The good news is I don't get invited to as many weddings these days! 🙂 Looking forward to Dr. Fuhrman's new book. Thanks for the heads up and congratulations on the review gig!!! Very cool.

I totally relate Wendy! My family also attended a wedding this summer and I was amazed at how unappetizing most of the food looked and the huge quantities that guests were consuming. I was able to stay 'plant strong' for the most part and also indulged in the delicious dessert! The DJ was great and kept us dancing all night too so other people at our table really didn't notice how little I ate! Again, thanks so much for another great recipe! Your blog is SO worth reading!

Made this for breakfast this morning and it was fabulous! I chopped up the apple and combined it with the oatmeal and cinnamon, cooking it all together. The kitchen smelled marvelous! Didn't have sunflower seeds, so I substituted raw pumpkin seeds. The combination of flavors and textures was amazing. Thank you for sharing and for the inspiration you give with each and every post!

We do not eat out. And when we do, I am usually very disappointed. Where I live, there are not many (vegan) options. Now I am at a state where I want to eat only at vegan place, so I do not have many options as well. I enjoy cooking so my family never asks to go out. But by I miss eating out. Its is nice to not think and plan for food once in a while…

This sounds a very similar version to my porridge, and it's fantastic reheated the next day. I don't both with milk, find the oats are creamy anyway. You can add extras like cardamom, cloves, orange rind and it gets even more exciting.

I tried the Super Immunity Oatmeal this morning and loved it! It was much better than it looked. I substituted pumpkin seed for the sunflower and added some chopped walnuts. As for "eating out" food: I'm disappointed every time I splurge. It looks so tasty, but just isn't as good as I remember before I became nutritarian. Meat is the worst! But flour products come in second for disappointment. I think fresh foods have much better flavor!

I make a similar oatmeal every morning, but I do half oats and half millet. I also grind up black sesame with the ground flax seed. For sweetening, I use natural 100% date honey, which is readily available in Israel, where I live. I make it on a water base, but right now I am going to make my own almond milk and see how it affects my beloved breakfast. judy atwww.writeinisrael.com

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I've come a long way baby! I don't drink smoothies anymore, not even green ones . . . Hello. My name is Wendy. This is my story.

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I am not a doctor or nutritionist. All information on Healthy Girl's Kitchen is meant for educational and informational purposes only. Products and/or information are not intended to diagnose, cure, treat or prevent any disease. Readers are advised to do their own research and make decisions in partnership with their health care provider.